Tomorrow night is Kathy and Jon's Annual Holiday Party, we wear bad sweaters, make ornaments and then eat a lot of great food! Here is a new recipe, that I have been dreaming about to inspire my craving for BACON wrapped everything! Don't worry, Jon, I am bringing the water chestnuts too!

Bacon Wrapped Stuffed Apricots

Makes 24 appetizers

24 dried apricots (about 7 oz.)

4 oz. cold brie, cut into 1/2- to 3/4-inch squares, 1/4 inch thick

24 almonds (about 1 oz.)

12 strips bacon (about 12 oz.), cut into thirds

24 toothpicks, soaked in water

Spiced Maple Glaze

1/4 cup pure maple syrup

1 Tb. sherry vinegar

1/4 tsp. ground allspice

1/4 tsp. ground ginger

1/4 tsp. salt

Heat oven to 375º F.

With a small sharp knife, cut a lengthwise slit on one side of each apricot and gently pry open. Cut the brie into pieces small enough to fill the cavities of the apricots. Stuff each apricot with a piece of brie and an almond. Wrap with a piece of bacon, secure with toothpick and place seam-side down on a baking sheet.

Bake until the bacon is beginning to crisp, about 12 minutes. Meanwhile, whisk the ingredients for the glaze together. After 12 minutes, brush the glaze over the bundles and place them back in the oven for another 5 minutes. Serve warm.

Tip: Dried figs or dates are a complimentary alternative to the apricots. Keep your cheese cold for this appetizer. You can use any type of cheese you would like. Blue cheese, Havarti, Pepper Jack Monterey cheese, or just use a cheese that will melt. I decided to stuff them with brie!

A Little About Me —

I am an honest, hardworking, and humble lady from Milwaukee, WI who loves her state! My true passion is for cooking and making people’s taste buds beg for more. I dream about peas in butter with shallots, smoked sausages (especially Hungarian), and anything that has to do with cabbage. Yes, I am a freak about cabbage. I learned from my mother and father as they let us girls (there are four of us) take over the kitchen and experiment. Cooking makes me feel at ease, and that I am master of my own little universe in my kitchen. I am at my best when the vinyl is rocking, the flame is hot, and the wine is flowing. Spend some time getting to know me and fall in love with my fight and love for food.